This simple Sautéed Rainbow Chard topped with a creamy Feta Dressing is vibrant, flavourful and the perfect side to almost any protein. And the best part is it’s ready in just 15 minutes!
Chard, Swiss chard, rainbow chard, silverbeet; call it what you want, this leafy green is tasty, full of good nutrients and versatile, and can be substituted for kale or spinach in most dishes.
While you can eat rainbow chard raw – even the stems – I’ve always preferred to sauté or stir fry it, which makes the texture more palatable and reduces the bitterness that can be found in more mature leaves. Tender rainbow chard leaves are similar to spinach and can be wonderful in salads.
Why you’ll Love this Sautéed Rainbow Chard with Feta Dressing Recipe
- Quick and easy. It takes just 15 minutes to chop, cook and serve this tasty side.
- Versatile. It goes with most mains, from chicken to fish to cauliflower steaks.
- Tasty. While Sautéed Rainbow Chard is delicious on its own, the creamy herbed Feta Dressing adds a punch of extra flavour.
- Nutritious. Rainbow chard is packed with nutrients and fibre.
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What is Rainbow Chard?
Related to beetroots and not to kale, chard is leafy vegetable that comes from the Mediterranean, where it features prominently in the cuisine. The name Swiss is a misnomer and comes from the Swiss botanist who first gave the vegetable its scientific classification. Rainbow chard is actually a bunch of different chard varieties sold as one, often including ruby chard, golden chard and silverbeet.
Sautéed Rainbow Chard with Feta Dressing Recipe Ingredients
Here’s what you’ll need to make this quick, healthy and creamy side:
- Rainbow chard. Or any chard variety you prefer or can find. We’ll be using the stems as well.
- Olive oil. Just a little to help sauté the stems.
- Garlic. Because leafy greens love garlic!
- Toasted almonds. For some crunch and toasty flavour.
- Optional: chilli flakes. Add some if you like a little spice.
- Feta. A creamy, Danish-style feta will work best for blending into a dressing.
- Greek yogurt. The base that helps blend the feta into a creamy dressing.
- Lemon. Adding the lemon to the creamy feta dressing instead of the rainbow chard helps to keep the greens from turning brown.
- Herbs. I used a mix of basil, mint and chives, but one herb or your favourite combination will work as well.
- Optional: milk or water. Not all Greek yogurts are created equal, so depending on the thickness of your yogurt and consistency of your feta, you might need to thin out the feta dressing with a little milk or water. Add 1 tablespoon at a time, blending well after each addition until it reaches a drizzle-like consistency.
Find the exact quantities in the recipe card below.
How to Make this Sautéed Rainbow Chard with Feta Dressing Recipe
You can serve this Sautéed Rainbow Chard with Feta Dressing with pretty much any protein, including fish, chicken and lamb. It also goes well with veggie mains such as cauliflower steak, simple pastas and frittatas.
Here’s the quick rundown on how to make the recipe:
- Prepare the rainbow chard. You can separate the leaves from the stem in two ways. You can strip the leaves from the stem by holding the stem in one hand and making a loose fist around the base of the leaves with the other hand. Then in one swift motion, strip the leaves from the stem away from you. Alternatively, if you prefer to use your knife, lay the rainbow chard stems flat and cut the stem away from the leaves making a v-shaped cut. For the stems, cut any bigger pieces in half lengthwise, and then chop finely. For the leaves, gather them all up together and roll them into a cigar shape. Then run your knife through to chiffonade the leaves into long, thin strips.
- Cook the rainbow chard stems. Heat the oil in a large frying pan over medium heat and add the rainbow chard stems. Sauté them for 4-5 minutes or until they begin to soften. Add the garlic and cook for a further minute.
- Make the feta dressing. While the chard stems are cooking, make the Feta Dressing by combining all the ingredients into blender and blending until it’s combined and creamy.
- Cook the rainbow chard leaves. Add the rainbow chard leaves to the frying pan and sauté them until wilted, about 2-3 minutes.
- Serve! Tip the cooked rainbow chard out into a serving plate, drizzle over some creamy feta dressing, top with toasted almonds and serve.
Looking for more tasty side dishes? Try these recipes too:
- Roasted Zucchini with Pomegranate Molasses Dressing
- Roasted Capsicum Antipasto (Roasted Bell Pepper Antipasto)
- Oven-Roasted Corn on the Cob
- Spiced Roasted Cauliflower
- Smashed Potatoes with Herbs and Feta
- Green Beans Gremolata
Have you made this Sautéed Rainbow Chard with Feta Dressing? Be sure to leave a comment and let me know. Or take a picture and tag me over on Instagram, I love seeing what you guys are making from the blog!
Sautéed Rainbow Chard with Feta Dressing
Ingredients
For the Sautéed Rainbow Chard
- 2 tablespoons almonds, toasted
- 1 bunch rainbow chard, or silverbeet
- 1 tablespoon olive oil
- 1 garlic clove, minced
For the Feta Dressing
- 100 g feta, preferably Danish style
- ½ cup Greek yogurt
- 1-2 tablespoons lemon juice, to taste
- ¼ cup mixed herbs*
- 1-2 tablespoons milk or water, to thin IF needed
Instructions
- Toast the almonds in a dry frying pan over low heat. When ready, tip out into a small bowl to stop them from cooking any further and set them aside.2 tablespoons almonds
- Wash the rainbow chard then separate the leaves from the stems by stripping the leaves or using a sharp knife to cut out the stem.1 bunch rainbow chard
- Slice the stems in half and chop them finely into small pieces. Set them aside separately from the leaves.
- Gather all the leaves together and roll them into a cigar shape. Then run a sharp knife through to chiffonade the leaves into long, thin strips. Set aside separately from the stems.
- Heat the olive oil in a large frying pan over medium heat. Add the rainbow chard stems and sauté for 4-5 minutes or until they have started to soften.1 tablespoon olive oil
- While the stems are cooking, make the feta dressing by placing all the ingredients in a blender or food processor. Blend until the dressing comes together, combined and creamy. If the dressing consistency is too thick, thin it out using milk or water. Add 1 tablespoon at a time and blend well until the desired consistency is reached.100 g feta, ½ cup Greek yogurt, 1-2 tablespoons lemon juice, ¼ cup mixed herbs*, 1-2 tablespoons milk or water
- Add the garlic to the rainbow chard stems and cook for a further minute. Add the leaves and sauté until wilted, another 2-3 minutes.1 garlic clove
- Tip the cooked rainbow chard out into a serving platter, drizzle with some of the feta dressing and top with the toasted almonds. Serve with extra feta dressing on the side.
